Description
If you’re looking for a weeknight casserole recipe that’s gluten-free, as healthy as it is comforting, and would also make any 1950s Greek housewife drool with envy, this is it. A good jarred tomato sauce makes the prep even easier, so grab a bottle of Prego’s Farmer’s Market Marinara (or the Roasted Garlic flavor) if you see it at the store.
Ingredients
- Olive Oil
- ½ pounds Ground Lamb
- Sea Salt
- 1 Medium Fennel Bulb, Halved Lengthwise And Thinly Sliced
- 1 Large Shallot, Thinly Sliced
- 1 bunch Swiss Chard, Thick Stems Removed And Thinly Sliced
- 16 ounces, fluid Marinara Sauce (I Used Prego Farmers’ Market Marinara)
- 9 ounces, weight Gluten-free Lasagna Noodles, Cooked According To Package Directions (see Note)
- ¾ cups Full Fat Greek Yogurt
Preparation
Preheat oven to 350ºF.
In a large skillet, heat 1 tablespoon olive oil. Brown lamb over high heat, breaking it into small pieces with your spatula, until nicely browned, about 7 minutes. Season meat lightly with salt and transfer to a bowl.
Add fennel and shallot to the pan, along with 1 tablespoon of olive oil if it seems dry (the lamb, depending on how lean it is, should leave behind enough fat to grease the pan). Sauté vegetables over medium-high heat until soft and just beginning to brown, 5 minutes. Stir in chard and season generously with salt. Continue cooking until greens are very wilted, another 3 minutes. Set aside.
Spread 1/2 cup of the marinara sauce in the bottom of a 9 x 13 casserole dish. Arrange your first layer of noodles on top, making sure they overlap slightly. Slather the noodles with 1/4 cup Greek yogurt. Top with half the lamb and chard mixture, followed by 1/2 cup sauce. Repeat the layers. Finish the lasagna with a final layer of noodles, Greek yogurt, and marinara sauce, swirling it with your spoon so they mix slightly.
Bake in the oven for 30 minutes, or until noodles are tender and the top of the lasagna is beginning to brown. Allow lasagna to rest for 5 minutes before cutting it into slabs and serving.
